Stir-fried Vegetables with Coriander Omelette

A wok is the ideal utensil for cooking an omelette as the heat is evenly distributed over the wide surface. This is a great supper dish for vegetarians. The glaze is intended to give the vegetables an appealing shine and does not constitute a sauce.


serves 3 - 4
2 eggs
30 ml (2 tbsp) water
45 ml (3 tbsp) chopped fresh coriander
salt and ground black pepper
15 ml (1 tbsp) groundnut oil

for the glazed vegetables

15 ml (1 tbsp) cornflour
30 ml (2 tbsp) dry sherry
15 ml (1 tbsp) sweet chilli sauce
120 ml (4 fl oz) 1/2 cup vegetable stock
30 ml (2 tbsp) groundnut oil
5 ml (1 tsp) grated fresh root ginger
6 - 8 spring onions, sliced
115 g (4 oz) mangetouts
1 yellow pepper, seeded and sliced
115 g (4 oz) fresh shiitake or button mushrooms
115 g (4 oz) canned water chestnuts, drained and rinsed
115 g (4 oz) beansprouts
1/2 small Chinese cabbage, roughly shredded


1. To make the omelette, whisk the eggs, water, coriander and seasoning in a small bowl. Heat the oil in a wok. Pour in the eggs, then tilt the wok so that the mixture spreads in an even layer. Cook over a high heat until the edges are slightly crisp.

2. Flip the omelette over with a spatula and cook the other side for about 30 seconds until lightly browned. Turn the omelette on to a board and leave to cool. When cold, roll up loosely and cut into thin slices. Wipe the wok clean.

3. In a bowl, blend together the cornflour, sherry, chilli sauce and stock to make the glaze. Set aside.

4. Heat the wok until hot, add the oil and swirl it around. Add the ginger and spring onions and stir-fry for a few seconds to flavour the oil. Add the mangetouts, sliced pepper, mushrooms and water chestnuts and stir-fry for 3 minutes.

5. Add the beansprouts and Chinese cabbage and stir-fry for 2 minutes.

6. Pour in the glaze ingredients and cook, stirring for about 1 minute until the glaze thickens and coats the vegetables.

7. Turn the vegetables on to a warmed serving plate and top with the omelette shreds. Serve at once.

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